Soft Buffet Mini Pizzas are classic red mini pizzas with tomato and mozzarella, very soft like those from a cafe, perfect for buffets, birthday parties, appetizers.
A perfect finger food for any occasion, they are eaten in one bite and are so tasty that one leads to another.
The mini pizzas are made with a leavened dough of flour, yeast, and oil to make them softer, topped with tomato, oregano, and pieces of mozzarella or provolone.
In my house, they disappear quickly; they are loved both hot and cold. I often make them also for a snack.
Now let’s see how to prepare them together!
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- Difficulty: Very Easy
- Cost: Low Cost
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 20
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Soft Buffet Mini Pizzas
- 4 cups all-purpose flour
- 1 cup water (or milk if you prefer.)
- 3 1/2 tbsp olive oil
- 0.3 oz fresh yeast
- 2 tsp salt
- 8.8 oz tomato pulp (or tomato sauce)
- 1 tbsp olive oil
- to taste oregano (and basil)
- 7 oz mozzarella (or provolone)
Tools
- 1 Bowl
- 1 Rolling pin
- 1 Cookie cutter
- 1 Baking tray
- 1 Oven
Steps for Soft Buffet Mini Pizzas
To have a good risen, light, and more digestible dough without excess yeast, just prepare the dough in the morning and use 2 to 4 grams of yeast depending on the season—in winter a few more grams!
If you’re in a hurry and mix 3 hours before baking, use at least 8 grams of fresh yeast.Dissolve the fresh yeast in water, put everything in a mixer, or knead by hand in a bowl, then add the flour a little at a time, the oil, and finally the salt. Knead everything well with the mixer or vigorously by hand on a work surface until the dough is compact, soft, and elastic.
Make some folds, then form a ball and let the dough rise covered for about 1-2 hours, longer if you’re not in a hurry.
When the basic dough is sufficiently risen and has doubled in volume, it is ready to be used for the mini pizzas.
While the dough is resting, prepare the topping.
In a bowl, put the tomato pulp, salt, oil, and oregano, mix well, and let it rest to amalgamate the flavors.Take the risen dough, transfer it to a work surface, roll it out with a rolling pin to get a rectangle about 1/8 inches thick, and use a cookie cutter (I used one with an 8 cm diameter) to make many circles.
Place each circle on an oiled baking tray or lined with parchment paper and let them rise again for about 20-30 minutes.
After this time, the mini pizzas will have risen more. Make a dimple in the center and top with the seasoned tomato pulp, add pieces of mozzarella or provolone and put the tray in the preheated oven!
Bake the mini pizzas in a fan oven at 392°F on the lower rack for about 10 minutes, lower the temperature to 356°F and move the baking tray to the top rack.
When they are slightly golden, take them out; they should remain soft.
The cooking time always depends on the power of your oven, adjust visually if you need to remove them earlier.Take them out of the oven and immediately place the mini pizzas out of the trays to cool for a few minutes, and add a few basil leaves.
The Soft Buffet Mini Pizzas are ready to be enjoyed hot, but they are also good cold!
Anna’s Advice…
Once out of the oven, the mini pizzas can be stored in the fridge for about 2 days. They can also be frozen and thawed when needed; just warm them in the oven for a few minutes, and they will be like freshly made!
The number of mini pizzas changes based on the diameter of your cookie cutter!
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Once out of the oven, the mini pizzas can be stored in the fridge for about 2 days. They can also be frozen and thawed when needed; just warm them in the oven for a few minutes, and they will be like freshly made!
The number of mini pizzas changes based on the diameter of your cookie cutter!
This article contains one or more affiliate links!
Questions and Answers
Can I use milk instead of water?
Of course, water can be replaced with milk.
Can I make the mini pizzas smaller?
Yes, certainly, just use a smaller cookie cutter to make more pieces!
